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bacon wrapped stuffed chicken

Chef Norm’s Bacon-Wrapped, Stuffed Chicken


  • 4 (6oz.) boneless, skinless chicken breasts
  • 6 ounces of garlic & herb marinade
  • 16 fresh basil leaves
  • 1 fresh finely diced large tomato
  • 8 sliced of provolone cheese
  • ¼ cup grated parmesan cheese
  • 1 cup ricotta cheese
  • 1 cup crumbled feta cheese
  • Pinch of salt, pepper & oregano
  • 16 slices raw bacon


  1. Pre-heat the oven to 500 degrees.
  2. Pound and flatten the four chicken breasts to thin out so there is enough area to stuff the chicken breasts with the cheese mixture.
  3. Marinate the chicken in the garlic & herb marinade for a few minutes.
  4. While the chicken is marinating, mix (in a large bowl), the diced tomato, parmesan cheese, ricotta cheese, feta cheese, salt, pepper & oregano.
  5. Place the chicken breasts, flat, on a cooking board. Place 4 basil leaves & 2 slices of provolone cheese on each breast. Stuff the chicken with the cheese mixture & wrap the chicken around the mixture so nothing leaks out while cooking. You may want to use toothpicks, but personally I prefer not to. Wrap 4 slices of raw bacon around each breast.
  6. Pam coat (or lightly grease with olive oil) a baking sheet pan & place the stuffed chicken breasts onto the pan.
  7. Cook for 15 minutes, turn chicken breasts and cook an additional 15 minutes, approximately, or until fully cooked.